Caramel Apple Recipe
Make Caramel Apple Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Apples
Caramel
Finishing & Optional Coatings
Method
Apples
- 1
Prepare apples
Wash apples thoroughly under cold water and dry completely with a kitchen towel. Remove stems and insert a wooden stick into the top (stem end) of each apple, pushing about halfway through so the stick is secure. Place apples on a baking sheet lined with parchment paper and chill in the refrigerator for 15–20 minutes while you make the caramel; cold apples help the caramel set quickly and evenly.
Caramel
- 2
Warm cream and butter
Measure heavy cream and butter so they are ready. Place the cream and butter in a small saucepan and warm over low heat until butter melts and cream is just warm; do not boil. Keep warm off the heat.
- 3
Cook sugar
In a heavy-bottomed medium saucepan, combine granulated sugar and corn syrup. Place over medium heat and stir gently with a heatproof spatula or wooden spoon until sugar dissolves and mixture begins to simmer. Once simmering, stop stirring and let the sugar mixture cook undisturbed until it turns an amber/golden-brown color (about 6–9 minutes). Watch closely to avoid burning.
- 4
Finish caramel
Remove the pan from heat. Carefully and slowly pour the warm cream-and-butter mixture into the hot sugar (it will bubble vigorously). Stir continuously until smooth and glossy. Return to low heat if needed and cook for 1–2 minutes to reach a thicker consistency. Remove from heat, then stir in vanilla extract and fine sea salt. Let caramel cool for 3–5 minutes until it still pours but is slightly thickened (too hot and it will run off apples; too cool and it will be hard to dip).
Coating & Finishing
- 5
Dip apples
Remove chilled apples from the refrigerator. Holding an apple by its stick, tilt the saucepan or transfer caramel to a deep wide container and dip the apple into the caramel, rotating to coat evenly. Lift and let excess caramel drip back into the pan. If desired, hold the apple over the pot and gently spin to remove drips. Place the coated apple on the prepared parchment paper. Repeat with remaining apples.
- 6
Add coatings and salt (optional)
If using nuts or sprinkles, immediately roll or sprinkle the coated apples before the caramel sets. For a salted version, sprinkle a small pinch of flaky sea salt on each apple while the caramel is still tacky.
- 7
Set and store
Allow apples to set at room temperature for 20–30 minutes, or chill briefly (10–15 minutes) in the refrigerator to speed setting. Once set, wrap individually in cellophane for storage or serve within 24–48 hours. Store in a cool place or refrigerator; if refrigerated, allow a few minutes at room temperature before serving for best texture.